Salads are such a vegetarian cliche, we decided to take a fresh approach to the fresh vegetable on our meat-free Thanksgiving table. Rather than a salad, we went with a slaw. Thinly sliced bell peppers and apples combine with grated carrots and chopped celery for a dish with plenty of sweet crunch. A light orange-balsamic vinaigrette brings it all together.

BELL PEPPER AND APPLE SLAW

Start to finish: 15 minutes

Servings: 8

1 medium red bell pepper, cored and julienned

1 medium yellow bell pepper, cored and julienned

2 medium carrots, grated

2 celery stalks, thinly sliced

1 Granny Smith apple, cored and julienned

Seeds of 1 pomegranate

Zest and juice of 1 large orange

2 tablespoons white balsamic vinegar

1/2 teaspoon salt

2 tablespoons olive oil

1 teaspoon Dijon mustard

Pinch of red pepper flakes

In a large bowl, combine both bell peppers, the carrots, celery, apple and pomegranate seeds. In a small bowl, whisk together the orange zest and juice, vinegar, salt, olive oil, mustard and red pepper flakes. Pour over the slaw mixture and toss to thoroughly coat.

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